Carrot & Pepper Soup

This is my own take on Roz Purcell's 'Roast Carrot & Red Pepper Soup'. It doesn't look to appetising in the picture but I promise you it tastes soo good. My recipe is different as I did not cook the ingredients the same way and I added some of my own spices and didn't have some of the ingredients so had to improvise. If you haven't bought her book...you definitely still should!

Ingredients:

3 Carrots

Coconut Oil

2 peppers (I used 1 red 1 green)

1 table spoon of Chilli flakes

1 onion

2 garlic cloves

GF vegetables stock (knorr)

1 bay leaf

1 Table spoon of turmeric

1 table spoon of oregano

1 table spoon of basil

Method:

Chop the onion and garlic and fry off in some coconut oil in a pot. Add the carrots and peppers and continue to fry for 5 to 10 mins. Add a pint and a half of stock with your spices and bay leaf and leave until carrots are cooked.

Use hand blender to blend and serve.